This post may contain affiliate links. Please see our Privacy Policy for details.
The best spinach and artichoke dip! So cheesy, so rich, so creamy, so light. Sure to please everyone!
Can we just live in a pool of this spicy spinach and artichoke dip? A dip so creamy, so cheesy and so rich for all your tortilla chip dipping needs?
(Don’t worry. We can do a lot more than tortilla chips here. We can do pita chips. We can do crostini. We can do all the things here.)
Everything can be cooked/baked right in your cast iron pan (or other oven friendly pan). And you can serve hot straight from the pan to keep the cheeses to a maximum.
I promise it’s worth it. Just maybe don’t touch the hot handle.
- 1 tablespoon Olive oil
- ½ Medium sweet onion, cut into cubes
- 3 cloves garlic, ground
- ¼ Goblet dry white wine
- 1 (16 oz) package Frozen chopped spinach, thawed and squeezed dry
- 1 (14 oz) tin Artichoke hearts, Filtered and roughly chopped
- ½ teaspoon Crushed red pepper flakes
- 1 (8 oz) package Cream cheese, dice
- 1 (8 oz) container Sour cream
- ½ Goblet Fresh grated parmesan
- Kosher salt and freshly ground black pepper, taste
- 1 ½ cups Grated mozzarella cheese
-
Heat olive oil 10 inch cast iron skillet over medium heat.
-
Add onion and fry, stirring frequently, until translucent, about 2-3 minutes. Stir in garlic until fragrant, about a minute.
-
Stir in wine, scraping up any browned bits from the bottom of the pan.
-
Stir in spinach, artichokes, and red pepper flakes until hot and liquid is reduced, about 4 minutes.
-
Stir in cream cheese and sour cream until melted and heated, about 5 minutes.
-
Remove from the heat. Stir in Parmesan; Season with salt and pepper, to taste. sprinkle with mozzarella.
-
Heat oven to high cooking. Arrange an oven rack 6 inches from the broiler.
-
Put the pan in the oven and roast until golden and bubbling, about 3-5 minutes.
-
Serve immediately.
